Meatloaf is something I used to rarely make. For one, it just seemed so…blah. I didn’t really get it. Second, it just took SO long – mush it all up together (many people use their hands – sorry, I do not want to be picking raw meat out of my fingernails, yuck) and then a loaf would take more than an hour to cook.
And serving it? I don’t know what the problem was, but I never could get nice clean slices and the plate would end up with a glob of meat mixture in the middle. It never seemed worth it to me, so I only made it if someone requested it, which was pretty much never.
Then one day it occurred to me that I could make individual meatloaves in the same pan I make little bread loaves (like these Cranberry Crumb loaves – yum!) and if I needed more, a regular muffin tin would work, too. And I LOVED it – they’re done quicker, are a snap to serve and I actually like them better because more of each serving gets that nice crisp edge and coating of barbecue sauce.
And with the addition of lots of garlic and a super easy homemade spicy chipotle barbecue sauce? The humble meatloaf is elevated to company-fare, actually looking good on a plate!
So whether you make them in a mini meatloaf pan or regular muffin tins, smaller meatloaves liberally spread with a spicy sauce just might make a meatloaf believer out of you, too. Um, unless you already were – in that case, you’ll just enjoy another version of a favorite!
- For Chipotle-Honey BBQ Sauce:
- 6-8 chipotle peppers in adobo sauce {about ½ a can}
- 6 oz. can tomato paste
- 2 Tb. honey {or maple syrup}
- 1 Tb. olive oil
- 1 tsp. salt
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- For Meatloaves:
- 1 lb. ground turkey {or beef}
- 1 lb. ground pork or sausage
- 1 small onion, diced {about 1 c.}
- 3 cloves garlic, minced
- ½ c. diced sweet peppers {optional}*
- 1 tsp.each: salt & pepper and/or a spice rub
- ½ c. oatmeal {or bread crumbs - using oatmeal makes it gluten-free}
- 2 eggs
- Make BBQ sauce: combine all sauce ingredients in a food processor or blender and whir until smooth. I sauce is too thick, add water as needed to thin to desired consistency.
- Make meatloaves: Heat oven to 400 degrees.
- Mix all ingredients together. I actually use my Kitchen Aid mixer, but any way you want to mix it together works.
- Divide meat mixture evenly in an 8-mini-meatloaf pan OR into 12 regular sized muffin cups. No need to grease or line the pans.
- Liberally spread chipotle barbecue sauce over the tops.
- Bake mini loaves for 25-30 minutes and muffin tin sized loaves for 20-25 minutes, until nicely brown and pulling away from the edges. Let sit about 5 minutes before serving with remaining barbecue sauce.
I haven’t made meatloaf in a long time. I don’t know why I never think about it, the whole family loves it.
I’ve taken to making it in muffin tins for that very reason. The time, and the fact that it ALWAYS turns into a big pile of meat mush on the plate. Gross.
I love that your recipe doesn’t include ketchup. Which, quite frankly, grosses me out. I can’t even stand the smell of it.
The sauce would probably be too spicy for my kiddos, but The Dad and I would be all over it, so I could leave some plain for the little mouths. Pinning. 🙂
You’ve no idea how great you’ve made me feel that I’m not the only one with the less-than-perfect slices of meatloaf, Mindy – thought it was a defect or something. 😉
These sound great, meatloaf isn’t something that I’ve ever tried, perhaps a country thing, but I would really like to try these, do you think you could freeze them?
Gosh Jami: I just now found your blog, following a search for sourdough artisan bread. I’m so glad I clicked on your hit (Read that again and tell me what it means. What has happened to the language? It’s been electronified!). So, I’m going to try your recipe as soon as my starter gets a little fluffier this afternoon. It’s been in the fridge. Thanks for all you are doing in the home arts. I collected a few of your recipes and tips…..thank you….it’s such fun. And pinned some things. Please come by and visit at Prairie Cottage Corner and we’ll have a hot, virtual cup of something. I’m just up the hill in Washington State (Odessa). Cheers!
Thanks so much, Kathie – I’m glad you found me! I’ll take you up on that invite, too. 🙂
Looks good! I was thinking yesterday about making meatloaf in muffin tins. I’ve only made meatloaf a couple of times but my teenage boys are always hungry! I’ve been trying to think of more high protein snacks for them and thought meat muffins might just be a solution.
Yes, that sounds like a perfect solution for hungry teens. 😉
Blessings Jami, love your mini meatloves. Tried them for a dinner and they made a huge impression on my folks here.
Problem now is I have purchased all that I need to prepare these for my Bible study and it has to be cancelled because of Joaquin the hurricane. Can I prepare these and freeze before or after cooking? I’m not sure.I sure would appreciate your advice.
Thank you bunches
A loyal reader
Kathy Thomas
Oh wow, sorry to hear about the hurricane – stay safe, Kathy!! And yes, these meatloaves are perfect for freezing- I’d freeze after cooking, but maybe not put the sauce on top until you cook them for real (thaw and reheat with the sauce on top then), just so the sauce doesn’t all come off on the freezer packaging. I’m glad you all like them!